That Broccoli Thing

I was so surprised by the enthusiasm with which this recipe was received that I forgot to come up with something appropriate to call it. Usually, when I cook a single head of broccoli, it’s just the right amount for three of us. Oh, we’ll finish it if there are two of us, but it’s a stretch. So imagine my surprise when it disappeared like ice cream on a hot summer day! I could have cooked two heads, and I think there still wouldn’t have been any leftovers.

My youngest was up for a visit recently. I was cooking Beef Tenderloin Roast With Cracked Pepper in the oven, so I wanted to do the veggies on the stovetop. I had a leftover head of broccoli I needed to use up, and it was the only fresh vegetable in the house. I’d run out of spoons (the metaphoric kind, not the literal ones; see Spoon Theory) and hadn’t made it to the grocery store. Broccoli is one of those veggies that most of my family will eat, but probably wouldn’t miss if I never made it, so I wanted something a little more interesting than plain steamed. I found several recipes online for stovetop broccoli, although I don’t remember exactly where. Nor, I’m afraid, do I recall which bits are my tweaks. Spoons, remember? In my head, I referred to the dish as “That Broccoli Thing That Everyone Liked So Much When Else Was Here That Time.” I never came up with anything better other than shortening it, so the name stuck.

* Due to differing crystal structures, some brands of kosher salt have a lot more per teaspoon than other brands.

Directions:

1.) Prep the ingredients before beginning to cook. Slice the garlic crosswise. Cut the broccoli into florets with about 2” (5 cm) stems. Cut the stems lengthwise up to but not through the flower heads, then gently pull apart. Continue until all the floret pieces are of similar size, about 1” (2.5 cm) diameter head. The wider stems can also be used. If they’re tough, peel them first. Cut into 1” (2.5 cm) discs about ¼” (0.6 cm) thick.

2.) Heat the olive oil in a large skillet or sauté pan over medium heat, then add the garlic slices. Stirring frequently, cook for a minute or so until garlic is golden brown. Transfer with a slotted spoon to a small prep bowl.

3.) Turn the heat up to medium-high. Add the water to the pan, then stir in the hot sauce, salt, and pepper. Keep your face out of the steam once you add the hot sauce. Take advantage of the water addition and scrape up any brown bits on the bottom of the pan. Add the broccoli, cover the pan, and cook for one to two minutes. Remove the cover and cook for another minute or two until most of the water has evaporated and the broccoli is crisp-tender and starting to brown.

4.) Stir in the garlic and transfer to a serving bowl. Grate the parmesan and shower it over the broccoli.

* Due to differing crystal structures, some brands of kosher salt have a lot more per teaspoon than other brands.

Directions

1.) Prep the ingredients before beginning to cook. Slice the garlic crosswise. Cut the broccoli into florets with about 2” (5 cm) stems. Cut the stems lengthwise up to but not through the flower heads, then gently pull apart. Continue until all the floret pieces are of similar size, about 1” (2.5 cm) diameter head. The wider stems can also be used. If they’re tough, peel them first. Cut into 1” (2.5 cm) discs about ¼” (0.6 cm) thick.

2.) Heat the olive oil in a large skillet or sauté pan over medium heat, then add the garlic slices. Stirring frequently, cook for a minute or so until garlic is golden brown. Transfer with a slotted spoon to a small prep bowl.

3.) Turn the heat up to medium-high. Add the water to the pan, then stir in the hot sauce, salt, and pepper. Keep your face out of the steam once you add the hot sauce. Take advantage of the water addition and scrape up any brown bits on the bottom of the pan. Add the broccoli, cover the pan, and cook for one to two minutes. Remove the cover and cook for another minute or two until most of the water has evaporated and the broccoli is crisp-tender and starting to brown.

4.) Stir in the garlic and transfer to a serving bowl. Grate the parmesan and shower it over the broccoli.

It’s always so fun to read your recipes. The way you tell your stories is so friendly and warm, as if you’re telling a good friend about it over coffee. One day I will try one of your recipes and it’ll be awesome, I’m sure!